LEMONGRASS OF BOYNTON BEACH

Name: LEMONGRASS OF BOYNTON BEACH
Address: 1880 N CONGRESS AVE #190, BOYNTON BEACH, FL, 33426, US
Rating: 21.3

1880 N CONGRESS AVE #190, BOYNTON BEACH, FL 33426

License #6022959

🍜 Thai/Vietnamese ℹ️

21.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 7 findings · 6 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LEMONGRASS OF BOYNTON BEACH in BOYNTON BEACH currently holds an InspectFL Health Score of 21.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 53 total violations — 24 critical, 12 major, 17 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 20, 2024

The latest inspection on October 27, 2026 shows 7 observation rows: 6 critical, 1 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LEMONGRASS OF BOYNTON BEACH has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for pad Thai sauce and cooked noodles. Per operator, out of temperature for approximately 2.5 hours. Operator placed time stamp for remaining 1.5 hours.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over fully cooked ribs not in commercial packaging at walk in freezer, raw fish over sliced carrots and wasabi at sushi cooler drawers. No physical barrier between top and bottom drawer. Operator stored all products properly.
[41-17-4] Spray bottle containing toxic substance not labeled. Soap squirt bottle no label at dish washing area. Operator labeled squirt bottle.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf in kitchen: cooked eggs (128F - Cooling) at 2:19; cooling since 12:00. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf in kitchen: cooked eggs (128F - Cooling) at 2:19; cooling since 12:00. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: sliced chicken (131F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned product to stove to reheat to 165+F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice bath: half and half (64F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator cut portion in half and fully submerged product in ice.

Disposition: Met Inspection Standards
[14-01-5] Bowl with no handle used to dispense sugar. Operator replaced with scoop.
[10-07-4] In-use rice stored in standing water less than 135 degrees Fahrenheit 90F in expo line. Operator heated water to 174F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board In prep area. Operator removed.
[12B-13-4] Opened employee water bottle in a cold holding unit with food to be served to customers at cook line. Operator removed.
[08B-39-4] Raw collard greens not washed prior to cutting in back kitchen. Prep cook went to wash greens.
[25-06-4] Single-service spoons and forks not stored inverted or protected from contamination in expo line. Operator inverted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in triple sink. Operator turned water on.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container. See stop sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 60F, in walk in cooler cooling over night. Rice kept in a deep covered container.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Container empty. Operator set up triple sink with chlorine 100ppm.
[12A-10-4] Salad prep cook touched bare body parts and then engaged in preparing spring rolls in prep area without washing hands. Prep cook went to wash her hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in dish area and in prep area. Operator removed dishes.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated books have been ordered.

Disposition: Met Inspection Standards
[08B-38-4] Chicken stored on floor in walk in cooler. Operator moved on a shelf.
[41-07-4] Container of medicine improperly stored on shelf above left flip top cooler on cook line. Operator removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container. See stop sale
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 59F, cooling since yesterday in walk in cooler. Cooling in a deep covered container.
[12A-20-4] Employee washed hands with no soap. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, no soap provided at prep sink, proceeded to fryer and handled fried food. Employee went to wash her hands with soap.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 52F on ice at expo line for approximately 1 hour. Insufficient ice. Operator filled container with more ice.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee at fryer station handled raw lobster, rinsed her Hands with her gloves on in prep sink, proceeded to fryer and handled fried food. Employee took her gloves off and washed her Hands in hand sink.
[31A-09-4] Handwash sink not accessible for employee use at all times next to rice cookers in kitchen. Blocked by buckets and container with fryer oil. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to rice cookers in kitchen. Operator provided.